- 250g popping corn
- 2 tbsp olive oil
- 4 cardomom pods, crushed
- ½ tsp salt
- ½ tsp paprika
- 2 tsp dried garlic granules
- ½ tsp cayenne pepper
- pinch chilli powder
Heat the oil in a heavy bottomed saucepan, take care not to burn.
Add the cardamom pods and the popcorn, and turn the heat down slightly.
Cover, then leave to cook until all the popping has ceased.
Turn out the hot popcorn, then sprinkle with the salt, paprika, garlic, cayenne and chilli powder, really mix well.